Dutch baby pancake

When you think of a Dutch pancake, you think of something flat and large, deliciously thick and filling, and preferably topped with bacon and syrup. Right? In America, not so much: there, the Dutch pancake looks completely different. 

No, the American Dutch baby pancake actually has nothing to do with the Netherlands. It doesn’t look like ‘our’ pancake either: it is much thicker and has large air bubbles in it. That’s because it isn’t baked on the stovetop, but in the oven.

More like a cake

Baking it in the oven has its advantages: the pancake stays wonderfully soft and airy on the inside, while getting a firm base and a crispy edge. This makes it look a little like a cake, which you can slice once it comes out of the oven and decorate with your favo toppings. Americans go all out with fresh fruit, compote, chocolate or mascarpone, or bake apple slices into it. We think it would also be delicious with powdered sugar and a little butter.

Want to make it yourself?

It’s not very difficult. You make a lump-free batter (which is why Americans recommend using a blender) and pour it into a cast-iron skillet. You will already have greased it with plenty of butter and briefly placed it in the oven to get it thoroughly hot. Slide the pan filled with batter into the oven for fifteen minutes. If all goes well, the pancake will puff up and turn light brown. Inside, it remains wonderfully fluffy. Feeling enthusiastic? Then check out the recipe for the classic Dutch baby here.